Trappist Ale - Belgian Dark Strong Ale

A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.

Flavor Profile: Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to modera

Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and

BJCP Style Guide

Top 10 Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Gouden Carolus Classic	20 L	8.41%	19.78	1.074	1.014		All Grain	9136
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	5285
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	5262
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	5144
Chimay Blue	10 L	8.42%	20.54	1.086	1.021		All Grain	4993
John's Westvleteren 12 Clone	20 gal	10.75%	36.22	1.095	1.013		All Grain	4358
Belgian Christmas Ale	20 L	8.74%	26.92	1.087	1.020		All Grain	4349
CNY Barleywine	18 L	13.25%	20.05	1.121	1.020		All Grain	4325
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	4131
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	3721

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
DAVO Quadrupel	2500 L	10%	26.27	1.088	1.011		All Grain	5
Northwetlands 12	5.5 gal	11.82%	44.76	1.098	1.008		All Grain	20
BDSA	21 L	9.41%	26.52	1.083	1.012		All Grain	28
Westvleteren 12 clone	10 L	10.21%	28.07	1.095	1.017		BIAB	39
Belligerent Monk	5.5 gal	9.25%	30.32	1.081	1.011		All Grain	28
Stone Leaf MSB	25 L	9.07%	26.61	1.078	1.009		All Grain	38
Belgian Dark Ale	1 gal	11.55%	27.58	1.090	1.002		BIAB	46
Christmas Quad	5.5 gal	9.1%	0	1.074	1.008		BIAB	45
Lyrandar Kleriker	5 gal	8.98%	20.68	1.076	1.007		All Grain	61
NorMalt Quadrupel v.2	40 L	10.95%	20.57	1.100	1.017		All Grain	189

Fermentables Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	427		Grain	crystal malt	115°L	34	4%	1% - 27%
Belgian - Pilsner	330	Belgian	Grain	base malt	1.6°L	37	62%	7% - 100%
Candi Syrup - Belgian Candi Syrup - D-180	240		Sugar	sugar	180°L	32	9%	1% - 21%
Aromatic	131		Grain	base malt	38°L	33	5%	1% - 31%
Belgian Candi Syrup - D-90	128		Sugar	sugar	90°L	32	7%	2% - 20%
BE - Pale Ale	119	BE	Grain	base malt	3.4°L	38	46%	6% - 100%
Belgian Candi Sugar - Dark (275L)	115		Sugar	sugar	275°L	38	7%	1% - 20%
Cane Sugar	115		Sugar	sugar	0°L	46	8%	1% - 100%
Belgian - CaraMunich	106	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Belgian - Biscuit	101	Belgian	Grain	roasted malt	23°L	35	4%	1% - 20%

Hops Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	261	5.5	40%	10% - 100%
Saaz	163	3.5	42%	7% - 100%
Hallertau Mittelfruh	143	3.75	43%	10% - 100%
Magnum	107	15	58%	10% - 100%
Hallertau Hersbrucker	93	4	44%	8% - 100%
Northern Brewer	86	7.8	42%	7% - 100%
East Kent Goldings	59	5	37%	6% - 100%
Tettnanger	53	4.5	46%	9% - 100%
Perle	45	8.2	43%	7% - 100%
Fuggles	36	4.5	43%	13% - 100%

Steeping Grains Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	14		Grain	crystal malt	115°L	34	35%	7% - 100%
Belgian - Biscuit	7	Belgian	Grain	roasted malt	23°L	35	26%	8% - 58%
Aromatic	6		Grain	base malt	38°L	33	27%	13% - 48%
Belgian - Chocolate	6	Belgian	Grain	roasted malt	340°L	30	25%	2% - 60%
Belgian - CaraMunich	4	Belgian	Grain	crystal malt	50°L	33	36%	20% - 46%
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	28%	20% - 33%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	44%	33% - 50%
German - CaraMunich I	3	German	Grain	crystal malt	39°L	34	41%	33% - 50%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	13%	12% - 13%
United Kingdom - Roasted Barley	3	United Kingdom	Grain	roasted malt	550°L	29	23%	6% - 33%

Yeasts Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Trappist High Gravity 3787	137	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	113	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	78	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Monastary Ale Yeast WLP500	65	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Wyeast - Belgian Abby Ale II 1762	47	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	40	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	39	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ale 1214	34	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Ale Yeast M41	28	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Mangrove Jack - Belgian Tripel M31	26	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F

Other Ingredients Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	148	Water Agt	Mash	15%	0% - 91%
Calcium Chloride (dihydrate)	85	Water Agt	Mash	15%	0% - 72%
Whirlfloc	75	Fining	Boil	54%	1% - 100%
Lactic acid	72	Water Agt	Mash	70%	0% - 100%
Epsom Salt	61	Water Agt	Mash	8%	0% - 50%
Baking Soda	46	Water Agt	Mash	10%	0% - 37%
Calcium Chloride (anhydrous)	40	Water Agt	Mash	18%	0% - 100%
Irish Moss	33	Fining	Mash	54%	0% - 100%
Chalk	31	Water Agt	Mash	6%	0% - 41%
Calcium Chloride (dihydrate)	28	Water Agt	Mash	20%	0% - 100%

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